Hello everyone! Welcome to our blog. Today we are posting a recipe to a vegan lasagna from the first of three cooking classes we held this year. If you have any questions about the recipe or would like to tell us how it turned out, please leave a comment below. Enjoy!
Lasagna
1 package of whole wheat lasagna
1 lb tofu sliced very thin
10 oz spinach
1 jar of tomato sauce
1 recipe of Cashew sauce
Sprinkle salt on the tofu as you layer this item.
Layer these 5 items 2 or 3 times deep, the lasagna does not need to be precooked. Add 1/4 - 1/3 cup water, (depending on if you have 2 or 3 layers) to the dish. Bake covered for 30 minutes at 400 then 45 minutes at 350.
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